Crispy Rice Tuna Salad
Kenna's Cooks published this recipe on kennascooks.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Andries Jongsma on SeeMeCook
Crispy rice tuna salad is packed with crunchy golden rice, fresh tuna, crispy vegetables, and a flavourful creamy sesame dressing.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Salad
- 185 g
- 25 g
- 30 g
- 14 g
- 300 g
- 450 g
- 225 g
- 150 g
- 70 g
- 25 g
- 4 g
Sauce
- 75 g
- 4 g
- 5 g
- 30 g
- 20 g
- 5 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.65 kg before cooking, which is about 410 g per serving.
Steps
If you are using fresh rice, cook it according to package instructions and let it fully cool before spreading on a parchment lined baking sheet. (If using freshly cooked rice, make sure it is completely cool as steam can prevent the rice from crisping).
Add the olive oil, soy sauce, and chili oil to the rice and mix well, spreading into a thin layer.
Bake at 425°F (220 °C) (220°C (425 °F)) for 30-45 minutes, flipping halfway through, until the rice is crispy to your liking.
Meanwhile, prepare the vegetables and protein: slice the cucumber and cabbage into thin pieces, cube the sushi grade tuna and avocado, julienne the carrots, and thinly slice the green onion and cilantro.
Make the sauce by combining the mayo, soy sauce, sesame oil, rice vinegar, honey, sriracha, and lime juice/zest in a jar or container and shaking well until combined.
Assemble the salad by combining the vegetables and tuna in a large bowl, then top with the crispy rice and drizzle with the sauce. Enjoy!
Notes
Tips for success: You can use day-old rice or freshly cooked rice. If using freshly cooked, let it cool first to ensure it crisps up properly. For meal prep, store the crispy rice and dressing separately from the vegetables and tuna to keep everything fresh and crisp. You can substitute cooked tuna or salmon if you prefer not to use raw sushi-grade fish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 595
- Protein
- 20 g
- Carbs
- 60 g
- Fat
- 32 g
- Fiber
- 7 g
Where the calories come from
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